My special "Anda Curry"

What you need to serve 4 adults:

INGREDIENTS
Eggs - 6
Potatoes - 3
Large Onion - 1
Tomatoes - 4
Green Chillies - 2
Oil - 2 tbsp
Hing - 1 pinch
Jeera - 1 pinch
Garam Masala - 2 cloves, 1 inch of dalchini, 1 tejpatta leaf, 4-5 pepper balls, 1-2 cardamoms, a little jaiphal, a little javitri
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Dhania powder - 1 tbsp
Lime juice - 1 lime squeezed
Coriander - 1 handful chopped

TOOLS
Kadhai, Dekchi, Knife and Board, Grinder

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The burpy TODO
Boil six eggs, shell them and keep them whole
Peel potatoes and cut into half
Chop the large onion fine
Grind the tomatoes and 2 green chillies to a fine paste
In a kadhai add the oil, add all the garam masala, a pinch of hing and jeera. Allow to splutter. (At this point if you wish you could take out the garam masala from the oil except for the taj patta)
Add the onions and let them brown then add the tomato and chilli puree and saute
Add ginger and garlic pastes to the masala along with turmeric and kashmiri chilli powder and let them cook till the masala leaves the sides of the kadhai
Add half a cup of water and cook till the masala becomes a thick curry
Add dhania powder to thicken the gravy. Now add the half cut potatoes and salt to taste and sauté for a while. Cover to cook till potatoes are done (this should approximately 20-30 mins)
Add the boiled eggs and a glass of water to make the gravy. Bring to a boil and add the lime and coriander to garnish
Serve the "anda curry" hot with steaming hot paranthas or steamed rice ... YUMMYDIEEDOO